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86 entries.
The Three "C's"
Ingredients
2 1/4 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C light brown sugar, packed
1/2 C white sugar
3/4 C salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1/2 C sweetened, shredded Coconut
1 C (4 oz.) chopped raw Cashews, unsalted
1 C chopped dried Cranberries
1/4 C (2 oz.) Coconut reserved for topping
Preheat oven to 300 F
In medium bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl combine sugars with electric mixer on medium. Add butter and mix to form a grainy paste. Add eggs and vanilla; beat until smooth.
Add in flour mixture, Coconut, Cashews and Cranberries. Blend on low speed just until combined. Do NOT overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved Coconut.
Bake for 23-25 minutes or until bottoms turn golden brown. Transfer to a cool, flat surface.
Yields: 2 1/2 dozen
Enjoy!!! 😊
Ingredients
2 1/4 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C light brown sugar, packed
1/2 C white sugar
3/4 C salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1/2 C sweetened, shredded Coconut
1 C (4 oz.) chopped raw Cashews, unsalted
1 C chopped dried Cranberries
1/4 C (2 oz.) Coconut reserved for topping
Preheat oven to 300 F
In medium bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl combine sugars with electric mixer on medium. Add butter and mix to form a grainy paste. Add eggs and vanilla; beat until smooth.
Add in flour mixture, Coconut, Cashews and Cranberries. Blend on low speed just until combined. Do NOT overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved Coconut.
Bake for 23-25 minutes or until bottoms turn golden brown. Transfer to a cool, flat surface.
Yields: 2 1/2 dozen
Enjoy!!! 😊
Toffee Squares( England)
1 cup butter
1 cup sugar
1 tsp.vanilla
1 egg separated
2 cups flour
1/2 tsp salt
1 tsp. Cinnamon
2/3 cups walnuts, ground
Cream butter; add sugar, vanilla,, and egg yolk.
Beat until light.
Add sifted dry ingredients and half the nuts, mix well.
Press into 15 x 10 inch pan.
Brush top with slightly beaten egg white and sprinkle with remaining nuts.
Bake 350 degrees
25-30 minutes
Cut into 2 inch squares while warm.
1 cup butter
1 cup sugar
1 tsp.vanilla
1 egg separated
2 cups flour
1/2 tsp salt
1 tsp. Cinnamon
2/3 cups walnuts, ground
Cream butter; add sugar, vanilla,, and egg yolk.
Beat until light.
Add sifted dry ingredients and half the nuts, mix well.
Press into 15 x 10 inch pan.
Brush top with slightly beaten egg white and sprinkle with remaining nuts.
Bake 350 degrees
25-30 minutes
Cut into 2 inch squares while warm.
Nutella Filled Cookie Bars
2 & ¼ cups all-purpose flour
1 & ½ cups old-fashioned oats
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup butter, softened
2 cups light brown sugar
¾ cup creamy peanut butter
2 eggs
2 tsp vanilla extract
1 cup miniature M&M's
1 jar Nutella
Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Meanwhile, in the bowl of a stand mixer, combine the butter & brown sugar with the paddle attachment until creamy. Add the peanut butter, eggs and vanilla and beat to combine.Gradually add in the flour mixture until incorporated. Lastly, stir in the oats and miniature M&M's to combine.
Spread HALF of the mixture evenly into the prepared pan. Spread the Nutella evenly over the dough, then top with the remaining dough. Try to cover the Nutella completely with the remaining dough, but if you can't, that's okay if a little peeks through.
Bake for approx. 20-25 minutes or until the top is golden brown and the center appears mostly set. Allow the bars to cool completely before cutting into squares. Serve warm or room temperature.
2 & ¼ cups all-purpose flour
1 & ½ cups old-fashioned oats
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup butter, softened
2 cups light brown sugar
¾ cup creamy peanut butter
2 eggs
2 tsp vanilla extract
1 cup miniature M&M's
1 jar Nutella
Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Meanwhile, in the bowl of a stand mixer, combine the butter & brown sugar with the paddle attachment until creamy. Add the peanut butter, eggs and vanilla and beat to combine.Gradually add in the flour mixture until incorporated. Lastly, stir in the oats and miniature M&M's to combine.
Spread HALF of the mixture evenly into the prepared pan. Spread the Nutella evenly over the dough, then top with the remaining dough. Try to cover the Nutella completely with the remaining dough, but if you can't, that's okay if a little peeks through.
Bake for approx. 20-25 minutes or until the top is golden brown and the center appears mostly set. Allow the bars to cool completely before cutting into squares. Serve warm or room temperature.
Santa's Favorite Cookies
Not a "traditional" Christmas cookie--but Santa loved 'em at our house!
4 1/2 cups all purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) packages instant pudding
4 eggs
2 teaspoons vanilla extract
4 cups semi sweet chocolate chips
2 cups chopped nuts (optional)
Preheat oven to 350°.
Sift together flour and baking soda; set aside.
In a LARGE bowl, cream together butter and sugars. Beat in pudding mix till blended. Stir in eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes. Edges should be golden brown.
ENJOY!!!!!
Not a "traditional" Christmas cookie--but Santa loved 'em at our house!
4 1/2 cups all purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) packages instant pudding
4 eggs
2 teaspoons vanilla extract
4 cups semi sweet chocolate chips
2 cups chopped nuts (optional)
Preheat oven to 350°.
Sift together flour and baking soda; set aside.
In a LARGE bowl, cream together butter and sugars. Beat in pudding mix till blended. Stir in eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes. Edges should be golden brown.
ENJOY!!!!!
Pistachio Pecan Cookies
1/2 cup confectioner's sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding and pie filling mix
1/2 cup chopped pecans
sugar
In large bowl, combine confectioner's sugar, butter, oil, almond extract, food coloring, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour. baking soda, cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1- inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool. Makes 4 1/2 dozen cookies.
1/2 cup confectioner's sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding and pie filling mix
1/2 cup chopped pecans
sugar
In large bowl, combine confectioner's sugar, butter, oil, almond extract, food coloring, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour. baking soda, cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1- inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool. Makes 4 1/2 dozen cookies.
Triple Chocolate Cookies
1 box Swiss chocolate cake mix
1 egg
1 stick margarine, melted
1/2 c. white chocolate chips
1/2 c. milk chocolate chips
1/2 c. semi-sweet chunks
3/4 c. toasted pecans
Mix egg & margarine into cake mix. Add generous 1/2 cups of chocolates & pecans. Drop by small ice cream scoop on parchment lined baking sheet. Bake in 350 degree oven for 10 minutes. Cool on pan for 1 minute.
1 box Swiss chocolate cake mix
1 egg
1 stick margarine, melted
1/2 c. white chocolate chips
1/2 c. milk chocolate chips
1/2 c. semi-sweet chunks
3/4 c. toasted pecans
Mix egg & margarine into cake mix. Add generous 1/2 cups of chocolates & pecans. Drop by small ice cream scoop on parchment lined baking sheet. Bake in 350 degree oven for 10 minutes. Cool on pan for 1 minute.
Chocolate Chip Drops
Ingredients
1/4 cup softened butter
3oz, softened cream cheese
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
36 candied cherry halves
Preparation
preheat oven to 375 degrees
cream butter, cream cheese both sugars egg and vanilla together. Combine dry ingredients and add to creamed mixture. Stir in chocolate chips and nuts, Drop by rounded teaspoon full onto ungreased cookie sheet. Top each cookie with cherry half. Bake eight minutes or until set. Remove immediatley to rack and cool. Makes 3 dozen.
Ingredients
1/4 cup softened butter
3oz, softened cream cheese
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
36 candied cherry halves
Preparation
preheat oven to 375 degrees
cream butter, cream cheese both sugars egg and vanilla together. Combine dry ingredients and add to creamed mixture. Stir in chocolate chips and nuts, Drop by rounded teaspoon full onto ungreased cookie sheet. Top each cookie with cherry half. Bake eight minutes or until set. Remove immediatley to rack and cool. Makes 3 dozen.
Velveeta Fudge. One 8 oz. Velveeta cheese. Two sticks butter. Two teas. Vanilla. 1/2 cup cocoa. Two pounds powdered sugar 1 cup walnuts or pecans chopped. Melt cheese and butter slowly careful not to burn and mix well. Stir in vanilla and then all the rest. Put in 9 by 13 dish and chill. Keep refrigerated.
Oatmeal cookies. 2 sticks butter. 1c. Dark brown sugar. 1c. Sugar. 2 eggs. 1 tsp vanilla. 1 1/2 c. Flour. 1 tsp. baking soda. 1 1/2 tsp. cinnamon. 1/2 tsp. salt. 3 c. O F Oats. 1 c. Chopped pecans. Whisk flour,bk . Soda, salt, and cinnamon together. In lg. Bowl on low speed mix butter,and sugar,blend well, add eggs,then vanilla,then flour,salt, bk soda, and cinnamon, stir in oats and pecans. Bake at 350 degrees for 10 to 12 minutes,cool on cooling rack.
cheesecake raspberry cookies,preheat oven 350.degrees.in a bowl beat with a mixer 8 oz of creamcheese untill light and fluffy,add one egg and beat with mixer,mix in one (17.5 oz)pouch ofsugar cookie mix,then gently stir in 2/3 cups of raspberry baking chips.line pan with parchment paper,drop cookies on sheet and pat to flatten them.bake 9-12 minutes[